I’ve spent the last few weeks meandering though Mimi Kirk’s 200-plus page book, Live Raw. Raw Food Recipes for Good Health and Timeless Beauty. As you might recall, about this time last year, I had the pleasure of speaking with Mimi, who had recently been voted the “Sexiest vegetarian over the age of 50″ by Peta. My conversation with her is posted here. Since then, I’ve been anticipating her first book and I’m pleased to say that it delivers great recipes, and captured Mimi’s take-on-the-world personality at the same time. This weighty paperback— which has traveled with me from nightstand to kitchen to couch and back to nightstand nearly every day— can be opened to any random page and reveal something inspiring. While the book offers hundreds of delicious recipes and raw food techniques, I found it to be a delightful smorgasbord of really good advice about health, beauty, and nutrition, and of course, food.
Food. There’s no shortage of food in this book. Let me tell you about some of my favorite recipes:
Basic Green Smoothie. It should not come as a surprise that I’m a big fan of green vegetables. What I love most about the raw food movement is it has popularized the idea of putting highly nutritious, leafy green vegetables into a smoothie. Parents note: kids will like these drinks too! Mimi’s recipe for a Basic Green Smoothie is right on target: not bitter, not too sweet, simple, and nourishing. And if you like smoothies, Mimi has included dozens of other creative recipes for liquid concoctions. From nut milks to Mojito in the Raw, there is no shortage of delicious, healthy drinks to choose from.
Bagels and Cream Cheese. This really is a delightful recipe and while they won’t fool anyone who is a die hard bagel fan, it’s a fun recipe that offers the perfect crunch. And of course, Mimi has given us a delicious raw cream cheese recipe too. Raw cream cheese is a wonderful non-dairy spread made from cashews. Yum!
Lettuce Wrap Salad with Cilantro Sauce. This was delicious and so easy to make. I found it to be a perfect light lunch on a hot summer day. Using a combination of crunchy, cool summer vegetables like jicama, peppers and peas, this wrap is entirely nutritious. And the cilantro sauce is a perfect complement.
Corn Tortillas. This recipe gets my star of approval for innovation. I own quite a few raw food cookbooks and have never seen a raw corn tortilla recipe before. This is easy to make and a delicious alternative to cooked tortillas. I’ve included the recipe below so give it a try and let me know what you think.
These are just a few of the great things you’ll find in Mimi’s book. The section on condiments is fantastic with wonderful recipes for everyday staples like ketchup, mustard, and mayonnaise. And then there are chapters on desserts, soups, salads, and main courses, all delivered with Mimi’s wisdom and passion for raw foods. Whether you are fully embracing a raw foods life-style or just want to explore some healthy plant-based recipes, I promise Live Raw will be an excellent addition to you cookbook collection.
Corn Tortillas from Live Raw, by Mimi Kirk
Reprinted with permission from Skyhorse Publishing.
- 6 to 8 ears of corn, kernels cut off the cob
- 1/2 cup ground golden flaxseeds
- 1/4 cup diced yellow onion
- 1/8 teaspoon Himalayan or Celtic sea salt
- 1/4 teaspoon combined Mexican seasonings, cumin, oregano, and garlic powder
- 1 teaspoon extra-virgin olive oil
- Water if necessary
Blend all ingredients except flax meal in a high-powered blender until smooth, adding water if needed to make a smooth texture. Add flax meal and adjust liquid if necessary. Blend into a smooth, thick, but pourable consistency. Taste and adjust for seasonings. Pour 2-3 tablespoons on a nonstick dehydrator sheet and shape into rounds with a spatula or back of a tablespoon. Dehydrate for 5-6 hours or until tortilla is dry yet still pliable. Be careful not to overdehydrate. Store in ziplock bag in refrigerator. Will last three days.
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